Photograph of the finished Salad đậu cay

Vietnam · Salad đậu trộn cay

Salad đậu cay

30 min Hands-on time + 8 hr waiting
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chickpeas Chickpeas 11.3 oz
  • Photograph of Red bean Red bean 8.5 oz
  • Photograph of Sweet corn Sweet corn 8.5 oz
  • Photograph of Bell pepper Bell pepper 2
  • Photograph of Shallots Shallots 1.2
  • Photograph of Lime Lime 2
  • Photograph of Olive oil Olive oil ½ cup
  • Photograph of Red chilli powder Red chilli powder 0.4 oz
  • Photograph of Coriander Coriander 1.1 oz
  • Photograph of Cumin seeds Cumin seeds 0.3 oz

Method

  1. 1 Soak chickpeas and red beans separately for 8 hours, then cook each type separately because they have different cooking times.
  2. 2 Cook chickpeas for 45 minutes and red beans for 35 minutes, or until they are soft to the touch but the skins don't crack.
  3. 3 Rinse the beans with cold water and drain them thoroughly; if the beans come into contact with the sauce while still hot, they will absorb all the oil and clump together.
  4. 4 Soak sliced red onions in lemon juice for 10 minutes to reduce their pungency.
  5. 5 Mix everything together with olive oil, chili powder, roasted cumin, and coriander, then refrigerate for 15 minutes.
Start cooking